Béchamel

Béchamel is one of the five classical French mother sauces. It is made by thickening milk with a white roux (cooked flour and butter or another fat) and gently simmering the mixture until smooth. It is a foundation for sauces, gratins, baked pasta dishes and many other preparations.

Ingredients and classical flavouring

The basic sauce contains milk, white roux, salt and white pepper. Classical versions may be infused with an oignon piqué—an onion studded with a clove and often a bay leaf—and a little nutmeg. The sauce should be smooth, pale and free of a raw flour taste.

How to make béchamel

1. Cook equal weights of butter and flour together over moderate heat to make a white roux, without browning it.
2. Gradually whisk in milk, keeping the mixture smooth as it thickens.
3. Add the onion piqué or other aromatics if using, then simmer gently while stirring.
4. Cook until the flour taste has disappeared and the sauce reaches the required consistency.
5. Remove the aromatics, strain if necessary and season to taste.

Uses and derivative sauces

Béchamel is used in lasagne, croque-monsieur, vegetable gratins and soufflé bases. Classical derivatives include Mornay (with cheese), Soubise (with cooked onion purée) and cream-based variations. Recipes differ in richness and thickness according to the final application.

Béchamel versus velouté

Béchamel uses milk as its principal liquid. Velouté uses a light stock, such as chicken, veal or fish stock, thickened with a blond roux. Both use a roux, but the liquid determines the sauce family and flavour.

Chef’s tip: Whisk steadily as the milk is added and simmer gently. If the sauce becomes too thick, adjust with warm milk; if lumps form, strain or blend it before service.

Key distinction: Béchamel is a milk-based mother sauce thickened with white roux, not a stock-based velouté.